Home Rituals – Berry Walnut Muffin Bread

The warm weather has returned to the Western Slope of Colorado, which means that outdoor training season is officially here! I’ve made a commitment to working out in the mornings before it gets too hot. I usually eat a big mid-morning meal (breakfast like a king) so I’ve had to switch up my diet and lifestyle a bit.

The solution? Muffins! Hearty, wholesome and packed with good ingredients. These babies are a great mid-morning snack and carry me though until lunch. This week I played with a new recipe: berry walnut muffin bread (all the goodness of individual muffins in bread form).

So just to clear up a few things. The ingredients in this recipe might raise a red flag for some people and to those folks I say (with love in my heart…)

Don’t like wheat? Don’t eat it.

Don’t like sugar? Don’t eat it.

Don’t like dairy? Don’t eat it.

But to those of us who can enjoy these foods unabashedly I say mangia! Eat with the confidence that comes from choosing the most beautiful foods. Wheat, sugar and dairy are incredibly powerful foods so long as they haven’t been tampered with.

For this muffin bread recipe I used organic non-GMO flour, organic milk and butter. The butter was on sale, otherwise I’d have used any conventional rGBH-free variety. I also used organic frozen mixed berries and non-GMO sugar.

The media has been working overtime to demonize sugar (remember when they tried telling us that butter was bad for you?) Sugar is a superfood in its own right. Sugar is listed in the Materia Medica of Chinese Herbal Medicine as a Qi (energy) tonic. And sugar, wheat, milk and butter are all recommended foods in the Hatha Yoga Pradipika:

So let’s get cooking! This berry walnut muffin bread is fantastic. It’s almost like eating cake for breakfast. The tang from the buttermilk compliments the sweetness of the berries. I made my own buttermilk by mixing whole milk with a little vinegar (lemon juice works too) and letting it sit for five minutes.

I didn’t want the bread to be soggy so I used raspberries, blueberries and blackberries (and cut up the blackberries into smaller pieces). And I always toast nuts before baking with them. Toasting kills off any molds and enhances the flavor of the nuts.